If you’re dreaming of a delightful treat that’s as charming to look at as it is indulgently delicious, this Cherry Blossom Cupcakes Recipe will absolutely steal your heart. These cupcakes boast a tender crumb infused with cherry extract, crowned with creamy, tangy cream cheese frosting, and finished with a fresh cherry on top for the perfect burst of color and flavor. Whether you’re baking for a special occasion or just because, this recipe brings a joyful sparkle to your kitchen that everyone will adore.
Ingredients You’ll Need
Every ingredient in this Cherry Blossom Cupcakes Recipe plays a crucial role, from the fluffy texture of the flour to the rich, buttery sweetness that complements the cherry notes. It’s a simple but harmonious lineup that guarantees these cupcakes come out moist, flavorful, and stunning.
- 1 ½ cups all-purpose flour: Provides the perfect base for a light yet sturdy cupcake crumb.
- 1 ½ tsp baking powder: Helps your cupcakes rise beautifully, giving them that soft, airy texture.
- 1 cup granulated sugar: Sweetens the batter and balances the tart cherry flavors.
- ½ cup unsalted butter, softened: Adds richness and moisture, making the cupcakes tender and flavorful.
- 2 large eggs: Binds the ingredients together and contributes to a moist, fluffy texture.
- ½ cup whole milk (or buttermilk): Keeps the cupcakes soft while lending a slight tang from the buttermilk variation.
- 2 tsp cherry extract: Infuses the cupcakes with authentic cherry aroma and taste.
- 8 oz cream cheese (for frosting): Creates a luscious, tangy topping that pairs perfectly with the cherry flavor.
- Fresh or maraschino cherries (for topping): Adds a fresh, vibrant touch to complete the appearance and taste.
How to Make Cherry Blossom Cupcakes Recipe
Step 1: Prepare Your Oven and Liners
First things first, preheat your oven to 350°F (175°C) and line your cupcake pan with paper liners. This prep ensures that your cupcakes bake evenly and come out cleanly without sticking to the pan.
Step 2: Mix Dry Ingredients
Whisk together the all-purpose flour, baking powder, and sugar in a bowl. Combining these dry ingredients evenly helps distribute the leavening agent and sweetness throughout the batter for consistent flavor and rise.
Step 3: Cream Butter and Sugar
Using a mixer, beat the softened unsalted butter until it’s creamy and smooth. Gradually add the sugar and continue beating until the mixture becomes light and fluffy—this step is key for achieving a tender cupcake texture and not a dense one.
Step 4: Add Eggs and Cherry Essence
Next, add the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the cherry extract to infuse the batter with that delightful cherry aroma that defines this recipe.
Step 5: Combine Dry Ingredients and Milk
Alternate adding the dry ingredients and whole milk to the butter mixture, starting and ending with the dry mix. This gentle mixing keeps your cupcakes tender without overworking the batter.
Step 6: Bake to Perfection
Fill your cupcake liners about two-thirds full with the batter. Pop them into the oven and bake for 18 to 20 minutes or until the cupcakes turn a lovely golden brown and a toothpick inserted comes out clean.
Step 7: Cool and Frost
Let the cupcakes cool completely before frosting—they’ll hold their shape better and the cream cheese frosting won’t melt away. Spread or pipe the frosting generously and finish with a fresh or maraschino cherry on each cupcake for that iconic cherry blossom look.
How to Serve Cherry Blossom Cupcakes Recipe
Garnishes
Beyond the classic cherry on top, you could sprinkle some edible pink sugar crystals or finely shredded coconut to echo the softness of cherry blossoms. Even a light dusting of powdered sugar can add a whimsical blooming effect.
Side Dishes
These cupcakes pair wonderfully with a cup of green tea, which balances the sweetness with its earthy tones. For a festive brunch, consider serving alongside fresh fruit salads or delicate finger sandwiches to complement the light, floral flavor profile.
Creative Ways to Present
Try arranging your Cherry Blossom Cupcakes Recipe on a tiered stand to mimic the beauty of blossoming trees. Wrapping each cupcake in a pastel-colored liner or placing them in decorative paper boxes makes for a stunning presentation perfect for celebrations or gifts.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cupcakes in an airtight container at room temperature for up to two days to maintain freshness. For cream cheese frosted cupcakes, refrigeration is best to avoid spoilage—just bring them to room temperature before serving.
Freezing
You can freeze unfrosted cupcakes by wrapping them individually in plastic wrap and placing them in a freezer-safe bag for up to two months. Frost once thawed to enjoy freshly made texture and flavor.
Reheating
If you refrigerate your cupcakes, take them out about 30 minutes before serving to take off the chill, ensuring the flavors and frosting taste just right. Avoid microwaving cream cheese frosting as it might melt and lose its lovely texture.
FAQs
Can I use cherry jam instead of cherry extract?
While cherry jam will add fruitiness, it can alter the texture and moisture of the batter. For the pure cherry blossom flavor, cherry extract is best, but a spoonful of jam can be swirled into the batter for a twist.
Is it okay to substitute the cream cheese frosting?
You can swap in a classic buttercream if you prefer a sweeter, less tangy frosting, but cream cheese adds that perfect balance to complement the cherry flavor in this recipe.
Are maraschino cherries better than fresh for topping?
Fresh cherries offer a natural texture and taste, but maraschino cherries are sweeter and have a vivid color that really stands out. Both work wonderfully depending on your preference.
Can I make this recipe dairy-free?
Yes, you can substitute butter with a vegan alternative and use plant-based milk, but keep in mind the frosting would require a non-dairy cream cheese to maintain the same creaminess.
What’s the best way to ensure cupcakes rise evenly?
Make sure to measure your ingredients carefully, don’t overmix the batter, and fill the liners just two-thirds full. Also, evenly spaced cupcakes in the oven help consistent baking.
Final Thoughts
This Cherry Blossom Cupcakes Recipe is truly a joy to bake and even more delightful to share. It’s simple, charming, and offers a burst of cherry flavor that will brighten any day. I can’t wait for you to whip up a batch and experience how these cupcakes bring a little blossom magic to your kitchen and celebrations!
Print
Cherry Blossom Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes (approximately 12 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Cherry Blossom Cupcakes, a perfect blend of moist vanilla cake infused with cherry extract and topped with smooth cream cheese frosting and a cherry on top. These cupcakes are ideal for spring gatherings, celebrations, or anytime you want a charming, fruity treat.
Ingredients
Cake Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup whole milk (or buttermilk)
- 2 tsp cherry extract
Frosting Ingredients
- 8 oz cream cheese
- Fresh or maraschino cherries (for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and granulated sugar to evenly distribute the leavening and sweetness.
- Cream Butter and Sugar: Beat the softened butter until creamy. Gradually add sugar and continue beating until the mixture becomes light and fluffy, which helps create a tender crumb.
- Add Eggs and Flavor: Incorporate the eggs one at a time, mixing well after each addition to maintain a smooth batter. Stir in cherry extract for that distinctive cherry flavor throughout the cupcakes.
- Combine Batter: Alternately add the dry ingredients and whole milk (or buttermilk) to the butter mixture, starting and ending with the dry ingredients, mixing just until combined to avoid overworking the batter.
- Fill and Bake: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising. Bake for 18-20 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Cool and Frost: Allow the cupcakes to cool completely in the pan on a wire rack. Once cool, frost generously with cream cheese frosting and garnish each with a fresh or maraschino cherry for a beautiful presentation.
Notes
- For a richer flavor, use buttermilk instead of whole milk in the batter.
- Ensure the butter is softened, not melted, for best texture in the cupcakes.
- Use fresh cherries for a natural taste or maraschino cherries for a sweeter, colorful topping.
- These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Allow frosting to come to room temperature before spreading for smooth application.
